Mediterranean Quinoa Salad

• servings: 8 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

3½ cups chicken stock (salted, to cook the quinoa in)

2 cups quinoa

1 red bell pepper (chopped)

1 orange bell pepper (chopped)

1/2 cup cucumbers (chopped, middle removed (see Tips)

1/3 cup red onion (finely chopped)

1 can chickpeas (540mL) (rinsed & pat to dry)

1/3 cup sun-dried tomatoes (chopped)

1/3 cup kalamata olives (chopped)

1 cup feta (crumbled)

1 tbsp lemon zest (optional, for topping)

1/4 cup olive oil (extra virgin)

1/4 cup sun-dried tomato oil

2 tbsp kalamata olive juice

1 tbsp red wine vinegar

1/2 lemon (juiced)

1 large garlic clove (minced)

1/4 cup fresh parsley (chopped fine)

1/2 tsp salt

1/2 tsp pepper

1 tsp dried oregano

1/2 tsp onion powder

Directions

Begin by preparing the quinoa according to package instructions.Instead of using water to cook the quinoa, replace with chicken stock. Follow the same water ratio outlined on the packaging.Once cooked, add the quinoa to a large bowl and let come to room temperature.

In the meantime, chop the peppers, cucumber, red onion, sun-dried tomatoes, olives, and feta.Set aside until ready to assemble.

Prepare the dressing by combining all of the ingredients in a medium sized bowl and whisk to combine.Taste for any additional seasioning.

Add all ingredients to the quinoa, including the can of chickpeas, and pour over the dressing.

Gently toss to combine.

Garnish with lemon zest.

Let chill in the fridge for at least 30 minutes before diving in.

Nutrition

• Calories: 379 kcal
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 14 g
• Cholesterol: 20 mg
• Sodium: 617 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 5 g
• Total Sugars: 5 g
• Protein: 13 g